Dough and crumb grain changes during mixing and fermentation and their relation with extension properties and bread quality of yeasted sweet dough

Alma D. Tlapale-Valdivia, Jorge Chanona-Pérez, Rosalva Mora-Escobedo, Reynold R. Farrera-Rebollo, Gustavo F. Gutiérrez-López, Georgina Calderón

Research output: Contribution to journal › Article › peer-review

26 Scopus citations

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